Optimization of Fermentation Process of Pumpkin Seed Yoghurt by Response Surface Methodology and Fuzzy Mathematics

Abstract:

In order to explore the optimal fermentation process and parameters of pumpkin seed yoghurt, pumpkin seed and milk were used as the main raw materials. The comprehensive evaluation method was used to optimize the fermentation process and parameters of pumpkin seed yogurt based on the single factor test and response surface method combined with fuzzy mathematics. The results showed that the optimum fermentation parameters of pumpkin seed yoghurt were as follows: the addition of 50% pumpkin seed pulp by volume fraction with concentration of 17%, 50% milk by volume fraction, 9% sucrose was by mass fraction, 12 kinds of lactic acid bacteria yoghurt bacteria as the starter, the addition of 5 g/L bacteria and the fermentation time of 6 h. Under this condition, the sensory score of pumpkin seed yoghurt was 8.27, with color of slightly green, delicate taste, the aftertaste retaining pumpkin seed flavor, and good solidification.